<![CDATA[ [ENGLISH] Gembolo bulbs were an inferior crop which development has not been optimal. Gembolo bulbs rich in bioactive components such as glucomannan which were a water-soluble dietary fiber because it can absorb 200 times its weight of water. Brownies is a very popular food and flour composites research gembolo on making brownies has never been done, so the presence of composite flour in making gembolo brownies expected to improve the quality and flavor of brownies as a product that safe and good for consumers. The purpose of this study was to determine the influence of the type and percentage of composite gembolo flour physical chemical properties and organoleptic brownies generated. Parameters measured were ash content, moisture content, protein content, fat content, carbohydrate content, overrun, texture, baking loss, stanleness, sliced appearance and WHC. Data were analyzed by ANOVA. The best treatment of compsite treatment is A2B2 treatment (composite flour soaking gembolo 5% citric acid for 24 hours at 20%). Brownies of treatment had 0.68% ash content, water content of 16.83%, 5.15% protein, 23.78% fat content, carbohydrate content of 53.57%, 39.76% flower power, texture 77, 67%, baking loss 5.02%, and 33.96% WHC. Keywords: Brownies; Composite; Gembolo flour [INDONESIAN] Umbi gembolo merupakan tanaman inferior yang pengembangannya belum optimal. Umbi gembolo kaya akan kandungan komponen bioaktif berupa glukomanan yang merupakan serat pangan larut air karena dapat menyerap 200 kali berat air. Brownies merupakan makanan yang sangat digemari dan penelitian komposit tepung gembolo pada pembuatan brownies belum pernah dilakukan, sehingga dengan adanya komposit tepung gembolo dalam pembuatan brownies diharapkan dapat meningkatkan kualitas dan citarasa brownies sebagai produk yang aman dan baik untuk konsumen. Tujuan dari penelitian ini adalah mengetahui pengaruh jenis dan persentase komposit tepung gembolo terhadap karakteristik fisik, kimia dan organoleptik brownies yang dihasilkan. Parameter yang diamati adalah kadar abu, kadar air, kadar protein, kadar lemak, kadar karbohidrat, daya kembang, tekstur, baking loss, stanleness, kenampakan irisan, dan WHC. Data yang diperoleh dianalisis dengan ANOVA. Perlakuan terbaik dari perlakuan komposit adalah perlakuan A2B2 (komposit tepung gembolo perendaman asam sitrat 5% selama 24 jam sebesar 20%). Brownies dari perlakuan tersebut memiliki kadar abu 0,68%, kadar air 16,83%, kadar protein 5,15%, kadar lemak 23,78%, kadar karbohidrat 53,57%, daya kembang 39,76%, tekstur 77,67%, baking loss 5,02%, dan WHC 33,96%. Kata Kunci: Brownies; Komposit; Tepung Gembolo How to citate: Windaryati T, Herlina, A Nafi. 2013. Karakteristik brownies yang dibuat dari komposit tepung gembolo (Dioscorea bulbifera L). Berkala Ilmiah Pertanian 1(2): 25-29.]]>
